Turkish cooking has grown into one of the hottest contemporary trends in America’s culinary scene. As one might deduce from Turkey’s geographic location, its cooking straddles both Arabic and European traditions. This eye-catching cookbook’s full-color illustrations only enhance the engaging text, which thoughtfully lays out the differences in cooking styles among Turkey’s several regions. Many of the recipes, such as green-lentil pies and various stuffed eggplants and zucchini, will attract vegetarians in particular, but their bold flavors and opulent spicing will give these vegetables the widest possible audience. Meat dishes focus on lamb and beef, with kebabs in the forefront but giving place also to stewed and ground meats. Turkey’s maritime regions offer grilled and baked seafood. Pastry aficionados will immediately recognize the plethora of phyllo-encased meats and vegetables. Recipes call for only a few ingredients not stocked in comprehensive American supermarkets or readily available by mail order. --Mark Knoblauch
'The Turkish Cookbook is a total trove of great ideas - ' Epicurious 'Turkish cuisine is said to be one of four global greats, along with French, Italian and Chinese. It's colorful and healthful: the original Mediterranean diet - So why don't we know it better? ... Nur Ilkin and Sheilah Kaufman have produced a cookbook that might put Turkish food on more tables.' Washington Post
--This text refers to an out of print or unavailable edition of this title.